Water Street Brewery Rosemary Chicken
Try this Water Street Brewery Rosemary Chicken recipe, or contribute your own. "Chicken" and "Mayo" are two of the tags cooks chose for Water Street Brewery Rosemary Chicken.
Yield: 1 Servings Ready in 1 hours
1 people trying soon
|1/4 cDijon-style mustard|
|1 colive oil|
|6 cSteamed spinach; washed,|
|1 tbFreshly chopped garlic|
|1/2 cChopped sliced green or|
|1/2 tsBlack pepper|
|2 3/4 tbVery finely minced fresh|
|Vegetable oil or butter to|
|6 cFresh green beans; trimmed|
|1 1/2 tsSalt|
|8 Sprigs fresh rosemary for|
|8 Boneless; skinless chicken|
|1 cBalsamic vinegar|
Water Street Brewery Rosemary Chicken Preparation
The next is from Simon Haxter, restaurant manager: Combine mayonnaise, mustard, pepper and 1/2 tablespoon rosemary in bowl. Generously coat chicken pieces with marinade. Broil chicken breasts or saute them in oil over medium heat 5 to 8 minutes or until cooked through. While chicken is cooking, separately steam green beans and spinach, cooking beans until just tender, 3 to 5 minutes, and cooking spinach just until wilted. Set beans aside to cool. Keep spinach warm. To make vinaigrette: Combine oil, vinegar, garlic, salt and reserved 2 tablespoons rosemary. Mix well. When beans are cool, add olives to them. Pour desired amount of vinaigrette dressing over beans and olives. (Remaining dressing can be refrigerated and used over a green salad.) For each serving: Place bed of about 1/2 cup spinach on a plate. Set a chicken breast atop spinach. Place 3/4 cup dressed beans on plate along with 4 to 5 stuffed new potato halves. Garnish each chicken breast with sprig of fresh rosemary. Makes 8 servings. Posted to recipelu-digest Volume 01 Number 633 by GramWag@aol.com on Jan 29, 1998
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